Vegetable Korma Curry

This creamy korma curry is Laura’s recipe – filled with vegetables (but adaptable to add chicken etc in if you’d prefer), she made this for our curry night – the Korma is the top curry in the above photograph! With milder spices, it might not look as delicious as the other curries, but was a delicious, simple dish!




  • Olive oil
  • 1 onion (finely chopped)
  • Cardamom – 3 pods bashed (or we used 1 tsp powder)
  • 2 tsp ground cumin
  • 2 tsp coriander
  • 1 tsp turmeric
  • 2 garlic cloves (crushed & diced)
  • Fresh ginger (finely chopped)
  • 800g vegetables (we used carrots, potatoes and broccoli – but courgettes/cauliflower etc would work well too)
  • 400ml vegetable stock
  • 200ml yogurt


  1. Fry onion with all the dry spices over a low heat until onion is nice and golden.
  2. Add your ginger and garlic and fry for 1 minute, then add mixed veg and cook for another 5 minutes.
  3. Add your stock and let simmer until your vegetables are nice and tender all the way through.
  4. Turn off the heat and stir through your yogurt – and serve with rice or naan or both!